1 1/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/2 cup vegetable shortening, chilled
5-6 tablespoons cold water
Recheio:
700g lean pork, cut into 1cm cubes
3 tablespoons all-purpose flour
4 tablespoons butter or margarine
1 tablespoon onion powder
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium tomato, seeded and chopped
2-4 cups beef broth
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground oregano
1 red bell pepper, diced
1 green bell pepper, diced
1 cup frozen corn kernels or canned
1 egg yolk, lightly beaten
Salt and black pepper to taste
1 1/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/2 cup vegetable shortening, chilled
5-6 tablespoons cold water
Recheio:
700g lean pork, cut into 1cm cubes
3 tablespoons all-purpose flour
4 tablespoons butter or margarine
1 tablespoon onion powder
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium tomato, seeded and chopped
2-4 cups beef broth
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground oregano
1 red bell pepper, diced
1 green bell pepper, diced
1 cup frozen corn kernels or canned
1 egg yolk, lightly beaten
Salt and black pepper to taste
To make the dough: in a large bowl, mix together all-purpose flour, cornmeal, and salt
Add vegetable shortening in small pieces and mix with two forks until it forms a coarse crumb
Add just enough cold water to obtain a soft dough
Knead the dough slightly, wrap it in plastic wrap, and refrigerate for 15 minutes or more
To make the filling: pat dry the pork with paper towels
Dust the pork with all-purpose flour and mix well to coat evenly
In a pan, melt 2 tablespoons of butter or margarine with onion powder
Add the pork cubes gradually and cook until browned on all sides, about 5-10 minutes
Transfer the pork to a bowl
In the same pan, sauté the onion for 1 minute
Add garlic and cook for another minute
Add the tomato and 2 cups of beef broth, scraping the bottom of the pan with a wooden spoon
Add the pork and seasonings, mixing well
Cook covered for 1 hour and 15 minutes, adding more broth as needed
When the pork is tender, remove the cover and cook until thickened, about 15 minutes more
In a separate pan, melt the remaining butter or margarine, add the bell peppers, cover, and cook until soft
Remove from heat
Heat the oven to 250°C (250°F)
Add the bell peppers and corn kernels to the pork, season with salt and black pepper to taste
Transfer to a refractory mold
Roll out the dough and place it over the mold
Dice the top crust edges off
Baste with egg yolk
Make several cuts on the surface of the dough to allow steam to escape
Bake in a preheated oven at 250°C (250°F) for about 20 minutes or until golden brown
Décor 8 portions.
